RU2005101484A - METHOD FOR PRODUCING FOOD PRODUCT FROM VEGETABLES - Google Patents

METHOD FOR PRODUCING FOOD PRODUCT FROM VEGETABLES Download PDF

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Publication number
RU2005101484A
RU2005101484A RU2005101484/13A RU2005101484A RU2005101484A RU 2005101484 A RU2005101484 A RU 2005101484A RU 2005101484/13 A RU2005101484/13 A RU 2005101484/13A RU 2005101484 A RU2005101484 A RU 2005101484A RU 2005101484 A RU2005101484 A RU 2005101484A
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RU
Russia
Prior art keywords
vegetables
carbohydrates
raw materials
saturation
liquid phase
Prior art date
Application number
RU2005101484/13A
Other languages
Russian (ru)
Other versions
RU2287298C2 (en
Inventor
Вадим Александрович Причко (RU)
Вадим Александрович Причко
Евгений Николаевич Константинов (RU)
Евгений Николаевич Константинов
Галина Михайловна Зайко (RU)
Галина Михайловна Зайко
Виталий Владимирович Пензин (RU)
Виталий Владимирович Пензин
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков (RU), Олег Иванович Квасенков filed Critical Олег Иванович Квасенков (RU)
Priority to RU2005101484/13A priority Critical patent/RU2287298C2/en
Publication of RU2005101484A publication Critical patent/RU2005101484A/en
Application granted granted Critical
Publication of RU2287298C2 publication Critical patent/RU2287298C2/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Claims (3)

1. Способ производства пищевого продукта из овощей, предусматривающий их подготовку, удаление несъедобных частей, насыщение углеводами при температуре ниже температуры кипения жидкой фазы и сушку, отличающийся тем, что из овощей используют тыкву или кабачки или дыню, перед насыщением углеводами сырье нарезают на дольки с толщиной не более 1 мм, насыщение углеводами осуществляют при температуре около 35°С в жидкой фазе с содержанием сухих веществ 50-60 мас.% до достижения содержания сухих веществ в сырье около 35 мас.%, а сушку осуществляют под вакуумом при температуре не более 40°С до остаточной влажности около 12%.1. A method of producing a food product from vegetables, which involves preparing them, removing inedible parts, saturating with carbohydrates at a temperature below the boiling point of the liquid phase and drying, characterized in that pumpkin or zucchini or melon is used from vegetables, the raw materials are cut into slices before carbohydrate saturation with a thickness of not more than 1 mm, the saturation with carbohydrates is carried out at a temperature of about 35 ° C in the liquid phase with a solids content of 50-60 wt.% until the solids content of the raw materials is about 35 wt.%, and drying is carried out under at a temperature of not more than 40 ° C to a residual moisture content of about 12%. 2. Способ по п.1, отличающийся тем, что при насыщении сырья углеводами в составе жидкой фазы используют 1 мас.% концентрата пектинового яблочного.2. The method according to claim 1, characterized in that when saturated raw materials with carbohydrates in the composition of the liquid phase, 1 wt.% Pectin apple concentrate is used. 3. Способ по п.1 или 2, отличающийся тем, что в процессе насыщения углеводами в сырье вводят консервант и/или антиоксидант.3. The method according to claim 1 or 2, characterized in that in the process of saturation with carbohydrates, a preservative and / or antioxidant is introduced into the raw materials.
RU2005101484/13A 2005-01-25 2005-01-25 Method for obtaining of food product from vegetables RU2287298C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2005101484/13A RU2287298C2 (en) 2005-01-25 2005-01-25 Method for obtaining of food product from vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2005101484/13A RU2287298C2 (en) 2005-01-25 2005-01-25 Method for obtaining of food product from vegetables

Publications (2)

Publication Number Publication Date
RU2005101484A true RU2005101484A (en) 2006-07-10
RU2287298C2 RU2287298C2 (en) 2006-11-20

Family

ID=36830163

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2005101484/13A RU2287298C2 (en) 2005-01-25 2005-01-25 Method for obtaining of food product from vegetables

Country Status (1)

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RU (1) RU2287298C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD386Z (en) * 2010-08-05 2012-01-31 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий Process for the production of dried pumpkin and process for the preparation of dishes with the use thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD832Z (en) * 2014-03-18 2015-06-30 Игорь ЧЕТУЛЯН Process for the production of dried food product from vegetables

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD386Z (en) * 2010-08-05 2012-01-31 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий Process for the production of dried pumpkin and process for the preparation of dishes with the use thereof

Also Published As

Publication number Publication date
RU2287298C2 (en) 2006-11-20

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